These Mini Banana Curd Cheesecakes with Golden Oreo Crust are an indulgent dessert that will be adored by both banana and cheesecake lovers alike! They are packed with flavor from fresh bananas (no banana extracts used) and are showstoppers in flavor and appearance.

These mini desserts have:

• A creamy banana cheesecake base made with fresh banana.
• A topping of roasted banana curd (a MUST try).
• A thick golden Oreo crust.
• A swirl of fluffy whipped cream cheese frosting.
• A sprinkle of golden Oreo crumbs and an Oreo cookie garnish.

These mini cheesecakes absolutely exceeded my expectations! With the fresh banana blended into the cheesecake base mixed with the roasted banana curd that tastes like banana pudding and banana bread – these bite size desserts are packed with flavor and absolutely beautiful to serve.

Whether you make the cheesecakes for friends and family, a birthday, or to put on display at a baby shower or wedding – they are guaranteed to be gushed over by everyone who is lucky enough to get a bite.

Recipes used for the Mini Banana Curd Cheesecakes with Golden Oreo Crust:

These mini banana curd cheesecakes are a combination of a few recipes:

The Banana Cheesecake Base: Mini Bananas Foster Cheesecakes by Handle the Heat (only the cheesecake base recipe used)

The Banana Curd: Roasted Banana Curd by Cupcake Project

The Whipped Cream Cheese Frosting: Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction.

The Golden Oreo Crust – See recipe card below.

Tips for making the Mini Banana Cheesecakes:

Invest in a Mini Cheesecake Pan:

If you want to bring the aesthetic of your mini cheesecakes up a notch, invest in a mini cheesecake pan! I cannot express how much I love mine. It’s a baking tool that constantly inspires me to come up with new flavor combinations and cheesecake flavor combinations.

If you aren’t familiar with these tins, there is a little disc at the bottom of each compartment that you push up after baking to easily remove the item – so smart!

Mini cheesecake pan linked here.

Use a wooden tamper to press down the Oreo crust:

If you decide to use a mini cheesecake pan like this, you’ll quickly see that the compartments are much more narrow than those of a muffin pan. Using a wooden tamper makes the process much easier, as it fits right into it allowing the crust to be pressed down with ease. It also prevents scratches on your pan from trying to use other tools to get into the nooks and crannies.

Use room temperature ingredients:

This step is key in ensuring your cheesecakes bake evenly, and that the ingredients blend together smoothly to prevent a lumpy batter.

Let’s Make the Mini Banana Curd Cheesecakes!

While there are a few steps that go into making these banana cheesecakes, I guarantee that it is worth the effort. They are absolutely delicious and as a bonus – you will have leftover banana curd that is amazing to snack on by the spoonful. If you store it in the freezer, it firms up a bit and has the texture of a frozen custard (SO good!).

Start with the banana curd:

If you love bananas, please at least make a batch of banana curd if you don’t take anything else away from this recipe. It is one of THE best desserts I have ever made or tried.

The recipe for banana curd can be found on Cupcake Project’s website – linked here.

I made Banana Cupcakes with Brown Butter Frosting last year with banana curd as the filling and have thought about them ever since. Now, it is the curd’s time to shine with cheesecake!

Tips for making the Roasted Banana Curd:

• Buy a mini bottle of spiced rum: If you also don’t have spiced rum at the ready, simply buy one of the mini bottles! I only used half of one, and it saved money compared to buying a whole bottle.
• Cover the warm curd with plastic wrap: Don’t skip this step! If warm curd cools down with the top layer exposed to the air, a film can form on the surface. While the curd is warm, press down a sheet of plastic wrap directly onto the curd.
• Store leftover curd in the freezer: If you don’t plan to eat the leftover curd right away, pop it into an airtight container and store it in the freezer. It also tastes delicious on its own and when frozen firms up a bit and becomes like a frozen custard – absolutely delicious!

Prepare the golden Oreo crust:

1. Preheat your oven to 350°F.
2. Spray each compartment of the cheesecake tin with nonstick baking spray and set aside. If using a muffin pan, line each cavity with a cupcake liner and skip the baking spray step.
3. Pulverize 12 standard size golden Oreos in a blender or food processor until they are all an equally, finely ground texture. Do not remove the Oreo creme filling from the cookies.
4. Melt two tablespoons of unsalted butter in a small, microwave safe bowl and combine with the Oreo crumbs. Mix well to ensure all crumbs are moistened.
5. Spoon a heaping tablespoon of the Oreo mixture into each compartment of the mini cheesecake tin.
6. Firmly press down the crust into an even layer using a wooden tamper, small bowl, the back of a measuring cup, or a spoon.
7. Bake for 5 minutes at 350°F on the middle oven rack.
8. Remove from the oven and allow to cool on a cooling rack as you make the cheesecake filling.

Next, make the banana cheesecake batter:

1. The Recipe: Follow the directions given on Handle the Heat for the Mini Bananas Foster Cheesecakes to make the filling.
2. Baking time: I baked the cheesecakes for 18 minutes, then turned off the oven and kept them inside to allow them to slowly cool for about 8 minutes, before removing them from the oven to fully cool at room temperature.
3. Chill time: I allowed the mini cheesecakes to cool for 2 hours at room temperature. Once cool, I covered the pan with Saran Wrap, placed them in the refrigerator, and removed them from the tin the next day.

Then, make the whipped cream cheese frosting:

The base of this frosting recipe is Sally’s Not-So-Sweet Whipped Frosting and I cannot express how much I love it. Since I tried this frosting, I look for any excuse to make it. It is super light and fluffy, easy to make, and has the perfect subtle touch of sweetness..

I made a strawberry variation to top Mini Strawberry Oreo Cheesecakes and a blueberry flavored one for Mini Biscoff Cheesecakes with Blueberry Whipped Cream.

Lastly, frost the mini cheesecakes and garnish with more golden Oreo cookie crumbs:

1. Pipe a tall swirl of frosting onto the cheesecakes using a closed star piping tip (Wilton 2D).
2. Sprinkle the top of the frosting with crushed golden Oreo crumbs.
3. Add a mini Oreo cookie to one side of the whipped cream. Divide the cookie in half to not weigh down the frosting.

Note: Top the cheesecakes with the Oreo cookies close to serving as they will soften in the refrigerator.

Mini Banana Curd Cheesecakes with Golden Oreo Crust

Recipe by AshleyCourse: DessertCuisine: American

Servings

12

mini cheesecakes

Prep time

40

minutes

Cooking time

53

minutes

Cooling time

2

Hours

These indulgent mini banana cheesecakes have a creamy banana cheesecake base, a thick golden Oreo crust, a topping of roasted banana curd, and fluffy whipped cream cheese frosting!

Ingredients

• 1 batch Mini Bananas Foster Cheesecakes by Handle the Heat

• 1 batch Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction

• 1 batch Roasted Banana Curd by Cupcake Project

• For the Oreo Crust:

• 12 Golden Oreos, crushed into fine crumbs

• 2 tablespoons (28 grams) unsalted butter, melted

• For the Garnish:

• Golden Oreos, roughly crushed

• Mini golden Oreos

• Additional Tools:

• Mini cheesecake pan

• Wooden tamper

• Wilton 2D piping tip

• Piping bags

• Cooking thermometer

Directions

• 
  First, make the roasted banana curd:
• Follow the directions to make one batch of Roasted Banana Curd by Cupcake Project.
• Use a cooking thermometer to gauge when the curd reaches 170ºF (76ºC) and can be removed from the heat.
• Cover the curd with plastic wrap to prevent a film from forming on the surface.
• Store in an airtight container in the refrigerator until ready to use.
• Next, prepare the golden Oreo crust:
• Preheat the oven to 350°F and spray each compartment of the mini cheesecake pan with non-stick spray.
• Using a blender or food processor, crush the golden Oreos into fine crumbs.
• Next, melt the butter in a heat proof bowl in the microwave and combine with the Oreo crumbs, mixing until all crumbs are evenly moistened.
• Spoon a heaping tablespoon of the Oreo mixture into the bottom of each cheesecake compartment and firmly press down. Use a wooden tamper to firmly press down the crust. You can also use a measuring cup, a shot glass – whatever fits!
  
• Bake at 350°F for 5 minutes and remove from the oven to cool on a wire rack while you make the cheesecake filling.
  
  
• While the crust cools, make the banana cheesecakes:
• Follow the directions for one batch of Mini Bananas Foster Cheesecakes by Handle the Heat to make the banana cheesecake batter.
• Use a cookie scoop to evenly distribute the batter into each compartment of the cheesecake tin.
• I baked the cheesecakes for 18 minutes, then turned off the oven and kept them inside to allow them to slowly cool for about 8 minutes, before removing them from the oven to fully cool at room temperature.
• Allow the mini cheesecakes to cool for 2 hours at room temperature. Once cool, cover the pan with Saran Wrap, place them in the refrigerator, and remove them from the tin after they have set for a minimum of 3 hours. I let mine chill overnight before removing them.
• Prepare the whipped cream frosting:
• Follow the directions to make one batch of Not-So-Sweet Whipped Frosting by Sally’s Baking Addiction.
• Decorate and garnish the cheesecakes:
• Remove your cheesecakes from the refrigerator and add about a tablespoon of the banana curd to the top of each cheesecake and spread it into an even layer using the back of a spoon.
• Using a piping bag fitted with a Wilton 2D piping tip, pipe a tall, ruffled swirl of the whipped frosting onto the cheesecakes.
• Sprinkle golden Oreo crumbs on top of the frosting, and add half of a mini golden Oreo cookie to one side. Enjoy!

Notes

• Prepare the roasted banana curd in advance as it will keep well in the fridge for a few weeks. Store leftover curd in the freezer.
• Do not over-mix your cheesecake batter as it can lead to cracking.
• Garnish the cheesecakes with Oreo cookies close to serving as they will soften in the refrigerator.

If you like this recipe, I think you’ll also love:

• Roasted Banana Curd Cupcakes with Brown Butter Frosting
• Mini Pecan Pie Cheesecakes with Boozy Maple Whipped Cream
• Mini Strawberry Oreo Cheesecakes
• Mini Biscoff Cheesecakes with Blueberry Whipped Cream

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,